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Southern Sweet Potato Cornbread

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4.1 from 65 reviews

This Southern Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with a tender cornmeal base. Baked in a cast iron skillet for a golden crust and soft interior, it’s perfect served warm with honey butter or pickled jalapeño jam for a delicious Southern treat.

Ingredients

Scale

Main Ingredients

  • 1.5 lb Sweet Potatoes, unpeeled
  • 1/2 cup Milk
  • 8 tbsp Melted Unsalted Butter, divided (7 tbsp + 1 tbsp)
  • 4 Eggs
  • 1.5 cups Cornmeal
  • 1/2 cup All Purpose Flour
  • 1/4 cup Brown Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1.5 tsp Kosher Salt

Instructions

  1. Prepare the Oven and Sweet Potatoes: Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Prick the sweet potatoes all over with a fork. Place them on a microwave-safe plate and microwave until very soft and the surfaces are slightly wet, about 10-15 minutes, flipping every 5 minutes to ensure even cooking.
  2. Cool and Mash Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice them in half to release steam. Scoop out the flesh into a bowl and mash with a fork until smooth, discarding the skins.
  3. Mix Wet Ingredients: Whisk the milk, melted butter (7 tbsp), and eggs into the mashed sweet potato until well combined.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt until evenly mixed.
  5. Fold Wet into Dry: Gently fold the sweet potato mixture into the dry ingredients using a rubber spatula until just combined. Be careful not to overmix to keep the cornbread tender.
  6. Prepare Skillet and Bake: Melt the remaining 1 tbsp of butter in a 10-inch cast iron skillet over medium heat. Once melted, scrape the batter into the hot skillet and spread it evenly. Immediately transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the skillet from the oven and place it on a wire rack to cool for 1 hour. After cooling, slide the cornbread onto a cutting board, slice into wedges, and serve warm. Enjoy with honey butter or pickled jalapeño jam for added flavor.

Notes

  • Microwaving sweet potatoes speeds up the cooking process and keeps them moist for the batter.
  • Using a cast iron skillet ensures even heat distribution and a crispy crust.
  • Letting the cornbread cool for an hour helps it set properly for clean slicing.
  • You can substitute whole milk with buttermilk for a tangier flavor and a more tender crumb.
  • Adjust the sugar to your preference for sweetness.

Find it online: https://yumfoodusa.com/southern-sweet-potato-cornbread/